Craving This Dish

It's one of my favorites and I don't get to make it often, as hubby doesn't like "mexican style" rice, or for that matter, really rice in general. (Except in Chinese food, and if fried with eggs, even better lol)

This is one of those that as a young adult I actually created myself, and have tweaked as I've gone along. You can adjust heat and spice as you like. I've recently begun adding a tablespoon or so of adobo sauce to the rice, and a finely diced chipotle. Gives a nice smoky flavor to the dish.

Southwestern Chicken Bake

3 boneless, skinless chicken breasts $3.00 ( you could cut up the chicken and stir in and use less to cut down on cost if you wanted to)
1T olive oil
1 onion, chopped .25
1 can of corn .40
1 can of black beans ( I have been cooking from dry and freezing) .20
1 can of tomatoes with chili peppers .60 (on sale)
1/2 t cumin
1/2 t chili powder
1 clove of garlic, crushed
salt and pepper to taste
3 cups of rice, cooked (we use brown) .50
1 cup of cheddar cheese, shredded $1.00

Preheat oven to 375. Season chicken with salt and pepper. Preheat olive oil in skillet on medium high heat. Brown chicken 5 minutes on each side. Remove and hold on plate. Place onions in same skillet and cook on medium until translucent, about 5 minutes. Remove from heat.

Drain and rinse corn and beans. Combine rice, corn beans, onion, spices and tomatoes (with juice) in 9x13 pan. place chicken on top. Cover with foil and bake in oven for 25 minutes. Remove foil, sprinkle with cheese and bake for 5 minutes more until melted.